Make Sugar-Free Powdered Confectionery Sugar

How would you make your own sugar-free confectionery (aka powdered) sugar?

Finding the sugar-free kind can be expensive, it’s often hard to find, and, really, you might want more control over your ingredients.

Thankfully, you’ll be happy to know you can make your own right at home, usually at a massive cost savings.

Did you know starch is not a necessary part of powdered sugar? When manufactured, the purpose of added corn starch is to keep sugar from caking together, protecting its perfectly powdery state. That said, if you plan to make your powdered sugar ahead of time to store for later, definitely use arrowroot or corn starch. If you plan to use your sugar right away, however, save the carbohydrates and enjoy your recipe.

Whether you opt for cornstarch or arrowroot, know that both contain virtually the same values per Tablespoon(29 calories and 7 carbohydrates), so use either one at your convenience. Arrowroot contributes .3 grams more fiber than cornstarch.

You don’t even need cornstarch or arrowroot for the frostings. Just carefully measure the dairy, fat and confectionery sugar and should be perfect. The starch is to prevent caking in storage and manufacturing.

I’ll make a frosting here, soon, to test the theory, but all of the research I’ve done shows the starch doesn’t add anything to the frosting itself. It’s an experiment I have to taste…erm I mean validate.

I love xylitol. as a dental hygienist, I recommend it to patients because research shows that the bacteria that cause tooth decay can NOT metabolize xylitol therefore they die!! It is what we call “anti-cariogenic”.

Oh yeah, almost forgot. my NINJA kitchen system powders this in a flash!! And Jamie, you rock!! So glad I stumbled upon your site. Hungry Girl move over, Jamie is on the scene and stealing the show!! You are funny too! Peace, love, and bacon

In your recipe for RASPBERRY-ALMOND CRUMB CAKE VARIATION you say to use LC- confectionery powder. Can this be used instead?? It would be so much cheaper. Thank you so much for your recipes and hard work. I’ve used quite a few and have never had a problem. Thanks again. donna